fruit Archives - The Sweet Rebellion
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Cakes & Cupcakes, Desserts, Recipes / 31.05.2019

We've spoken about dessert mash-ups before (in my Lemon Meringue Fudge recipe). Only good things can happen when you merge the best elements of two desserts into one sensational combo. Take the spiced apples and crunchy crumble topping of an apple crumble. Now add in the rich creaminess of a vanilla cheesecake. The result is a spectacular showstopper of a dessert. Crunchy, creamy, fruity and cinnamony. As if eating two desserts in one go wasn't decadent enough, the addition of a salted caramel sauce takes this Apple Crumble Cheesecake to the next level of indulgence.This dessert requires a little effort, but your hard work will...

Breakfast & Brunch, Recipes, Tarts & Pastries / 03.05.2019

You may be surprised to find a somewhat healthier post happening today! However, I can assure you this Granadilla and Granola Breakfast Tart is healthy enough to have for breakfast, but still decadent enough to feel like an absolute treat. I first tested out this recipe for Easter brunch and was not very impressed with the result. The yoghurt filling very quickly made the granola base soggy. I could barely slice it, it was such a mess. Luckily this problem was easy to solve by simply straining the yoghurt before-hand. This very simple process simply removes excess liquid and...

Cakes & Cupcakes, Recipes / 08.02.2019

Not only do I love raspberries, but I adore mini desserts of any kind! I love the idea of serving a pretty individual cake instead of a comparatively chunky slice. It's just so much more delicate and pretty. That's why making these Raspberry and Lemon Mini Cakes was a no-brainer for me. And here's the thing, you don't need any fancy mini cake tins to pull this off, just a good ol' baking tray and a round cookie cutter! Yes there will be a teeny bit of cake left over after cutting, but it surely won't go to waste. If you...

Desserts, Ice Cream & Frozen Delights / 11.01.2019

Happy New Year fellow bakers, dessert-lovers and friends! Are you among the many who are starting the year on a healthy note, cutting down on sugar, dairy or fat? Then this Brown Sugar Peach Ice Cream recipe is just for you! Not because it’s sugar-, dairy- or fat-free, but because you’re going to need an indulgent dessert to dive into to reward yourself for being so healthy! Use lovely fresh peaches in season for maximum flavour, but tinned peaches will do fine out of season.   Ingredients: For the Ice Cream base: 375ml milk 375ml cream pinch of salt 4 large egg yolks 185ml brown sugar For the Peach Swirl 350g...

Desserts, Recipes / 06.04.2018

Panna Cotta is one of my favourite desserts - I just love the smooth, silky texture and subtle flavour. A Panna Cotta is quite neutral on it's own and it carries other flavours very well, so I decided to make a honey-flavoured version. Although Autumn is here, it's still possible to buy delicious juicy peaches. They complement the honey flavour of the Panna Cotta beautifully, and add a gorgeous pop of colour too. You'll notice that the honey is added after the other ingredients have been heated - this is to preserve the flavour of the honey. Panna Cotta lovers, try this! Ingredients: 25ml...

Biscuits & Cookies, Cakes & Cupcakes, Desserts, Recipes, Tarts & Pastries / 10.02.2018

A few weeks ago, I spotted something rather breathtaking on Instagram. A woman (you could call her a genius actually) named Adi Klinghofer invented an incredible "cake" and it went viral. The "cakes" are actually more like a cream tart - 2 layers of biscuits, filled and topped with cream and beautifully decorated with fruit, flowers, sweets, meringues and macarons. The wonderful thing about this Celebration Cream Tart is that you need no fancy equipment or skills to make it! You can make the biscuits into numbers, letters or any shape you like (with Valentine's Day around the corner, I naturally...

Desserts, Recipes / 29.12.2017

If you're looking for a light and refreshing summer dessert, this Sparkling Berry Jelly is just for you! It combines sweet, fresh berries with fruit juice and sparkling wine. The fizzy bubbles actually set in the gelatine and dissolve on your tongue when you take a bite! I think this jelly would be a perfect New Years Eve dessert. Anything made with champers is automatically classified as "festive' in my book! Despite it's impressive appearance, it is an incredibly easy recipe to make. Plus it can be made days in advance and feeds a crowd. Other fruit and juice flavours work really well...

Desserts, Recipes, Tarts & Pastries / 24.11.2017

Around the time of my birthday, apricots start making an appearance on the shelves. This causes much excitement in my life. Apricot season in South Africa is very short - only about 4 weeks. In these 4 weeks you will find me making apricot jam, crumbles, tarts, pastries and even occasionally just eating one as is! They add such a juicy, tart flavour and bright colour to desserts. Especially this Apricot, Almond and White Chocolate Tart. This tart is quite similar to my Plum and Almond Tart but I added in some chopped white chocolate. The creamy sweetness from the chocolate...

Edible Gifts, Jams and Preserves, Recipes / 08.08.2017

Raspberries are one of my favourite fruits. The luminous pink colour and tart flavour work so well in many desserts. Jam is a wonderful way to concentrate that juicy raspberry flavour so you can enjoy it anytime. My ultimate is spreading it onto a warm and crispy buttered croissant. Compared to a jelly, which is a transparent gel made of fruit juice and sugar, jam generally has chunks of fruit and is more spreadable. To classify as a jam, the finished product must contain 60% sugar. Yes, it's a lot! The sugar doesn't only sweeten the jam though, it also assists...

Recipes, Sweets & Treats / 27.07.2017

Sweet, juicy pears are in season and are so versatile to bake with. I especially love the combination of pears with vanilla. This week I felt like trying my hand at a bit of confectionery. The French term for these deliciously soft sweets is "pâté de fruit", which means "fruit paste".  Unlike jelly sweets set with gelatine, these are softer in texture and not quite as chewy or jelly-like. The secret to achieving this texture is using pectin. Pectin is a soluble fibre naturally found in the cell walls of plants. Citrus fruits and apples contain high amounts and are used to produce...